From “Eating Cuba,” makes about 1 1/2 cups.
Ingredients
CURRIED CUSTARD
4 large egg yolks
1/2 cup sugar
1 teaspoon mild curry powder, or to taste
1 3/4 cups whole milk
1 teaspoon pure vanilla extract
1/4 cup guava jam
1 to 1 1/2 tablespoons fresh lime juice
GUAVA SAUCE
1/4 cup guava jam
1 to 1 1/2 tablespoons fresh lime juice
Directions
Custard sauce: In a mixing bowl, whisk egg yolks until just combined. Gradually whisk in sugar and curry powder until well combined. In a small saucepan, bring the milk to a simmer. Gradually whisk hot milk into egg mixture. Pour mixture into the top of a double boiler. Pour enough boiling water into the bottom of the double boiler to come halfway up the side. (If you don’t have a double boiler, improvise by putting one saucepan inside another.)
Gently cook the custard, stirring slowly but constantly with a wooden spoon and reaching all over the bottom and sides. The sauce is done when it thickens enough to leave a clear track on the back of the spoon when you draw your finger across it. Stir in vanilla. Pour custard into a pitcher or serving bowl. Serve warm or chilled. The sauce may be made 1-2 days in advance and stored in the refrigerator in a covered container.
Guava sauce: In a small bowl, stir the guava jam together with enough lime juice to make a pourable sauce. Makes about 1/3 cup.
